Mole poblano holds a cherished place in Mexican culinary tradition, often touted as one of the country’s most iconic dishes. It originated in the state of Puebla, a region renowned for its rich history, vibrant culture, and diverse gastronomy. At its core, mole poblano is a complex sauce composed of a harmonious medley of dried chilies, nuts, seeds, spices, and—distinctively—a hint of chocolate. While the word “mole” comes from the Nahuatl (Aztec) word “mōlli,” meaning sauce or concoction, mole poblano has evolved over centuries, incorporating both indigenous and colonial influences to achieve its characteristic savory-sweet balance.
The story surrounding its creation is partly rooted in legend. One of the most popular tales speaks of nuns in a convent in Puebla who unexpectedly needed to prepare a sumptuous feast upon receiving news of a visiting archbishop. Scrambling to gather ingredients, they mixed what they had on hand—various chilies, spices, herbs, and a bit of chocolate—resulting in what we now recognize as mole poblano. Although it’s difficult to pinpoint the exact historical truth, this narrative underscores how creativity, necessity, and resourcefulness have long shaped Mexican cuisine.
Traditionally, mole poblano is served with turkey or chicken, often accompanied by fresh tortillas or rice. Its complexity comes from layering flavors in a methodical manner. Cooks toast and grind a variety of dried chili peppers—most famously ancho, mulato, and pasilla—then blend them with nuts or seeds such as peanuts, almonds, or pumpkin seeds. This mixture is simmered with spices, resulting in a fragrant paste. Finally, a small dose of chocolate is added, giving mole its signature bittersweet note. The chocolate does not dominate but enhances and rounds out the flavors. Handmade mole requires hours of preparation, which is why time-saving commercial mole pastes have become popular for home cooks around the world.
In this modernized recipe, the bold flavors of mole poblano are fused with a quintessential North American classic: the burger. Instead of a thick piece of chicken breast or a slab of turkey, ground chicken is used to create a succulent patty. Ground chicken often benefits from the inclusion of some fatty dark meat to maintain juiciness, especially important when grilling or searing at high heat. Seasoning the meat with garlic, salt, and pepper ensures that even a simpler patty can stand up to the richly layered mole sauce.
Once you prepare the patties, a crucial step is cooking the mole sauce. Using an authentic mole poblano paste saves time and captures the essence of traditional complexity. When combined with chicken broth, the paste dissolves into a smooth, velvety sauce. The addition of dark chocolate chips—preferably over 70 percent cocoa—echoes the historical practice of giving mole its slight sweetness and distinct depth. As the sauce simmers, its flavors meld together into a thick, glossy blanket perfect for draping over the finished burgers.
The assembly process introduces the “fresh” elements that balance mole’s boldness: crisp lettuce leaves, slices of ripe tomato, tangy crumbly cheese such as cotija, and a toasty bun. Cotija cheese offers a salty counterpoint to the sauce’s sweet undertones, but you can also use feta or queso fresco for a similar effect. While mole poblano is typically garnished with sesame seeds when served in its classic form, here the final flourish lies in how each component is layered to create an enticing mouthful—crunchy lettuce beneath, creamy sauce atop, each bite revealing a new facet of flavor.
In terms of serving suggestions, this burger lends itself well to accompaniments that highlight its unique sweet-and-spicy flavor profile. A side of sweet potato fries contrasts the slight bitterness of the dark chocolate in the sauce perfectly. Alternatively, a crisp salad or citrusy slaw can lend brightness to the plate. If you want to offer a taste of authentic Mexican condiments, homemade pickled jalapeños or sliced avocados can add bursts of tangy heat and velvety texture.
Beyond its taste, the Mole Poblano Chicken Burger stands as a testament to culinary adaptation—bridging a centuries-old Mexican sauce with modern burger culture. It pays homage to the historical significance of mole poblano, pointing to how global cuisines can be merged without discarding their cultural heritage. For adventurous home cooks and food aficionados alike, this recipe offers a chance to celebrate the history of Mexican cuisine while enjoying the comfort and familiarity of a well-loved American staple.
Whether you’re hosting a casual weeknight meal or bringing something special to a cookout, this burger captures that celebratory essence that mole embodies. It reminds us that a good dish is more than the sum of its parts—it’s a portal into different culinary epochs, an edible piece of cultural storytelling that persists with every savory bite. By embracing both tradition and innovation, the Mole Poblano Chicken Burger keeps Mexican heritage alive on the modern table, delighting palates with its unique union of complex mole flavors and juicy chicken.
Mole Poblano Chicken Burger
Ingredients
Burger Patties
- 1 lb ground chicken Preferably with some dark meat for juicier patties
- 1 tsp garlic powder or 1 clove fresh garlic finely minced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil For brushing grill or pan
Mole Sauce
- 1 tbsp vegetable oil
- ½ cup mole poblano paste Look for authentic mole poblano paste from a specialty store
- 1 cup chicken broth Low-sodium preferred
- 1 tbsp dark chocolate chips 70% cocoa or higher for authenticity
Burger Assembly
- 4 medium burger buns Lightly toasted
- 4 pcs lettuce leaves Green leaf or romaine
- 4 slices tomato Fresh, ripe slices
- 4 tbsp crumbled cotija cheese Optional, or use feta as a substitute
Instructions
- Prepare the Burger Patties: In a mixing bowl, combine ground chicken, garlic powder, salt, and black pepper. Mix gently until well incorporated, but do not overwork. Shape into four equal patties about 2 cm (3/4 inch) thick.
- Make the Mole Sauce: Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Stir in the mole poblano paste and gradually add the chicken broth, whisking to dissolve the paste. Once smooth, add the dark chocolate chips, allowing them to melt completely. Simmer for 5–7 minutes until the sauce thickens slightly.
- Grill or Pan-Sear the Patties: Preheat your grill or skillet to medium-high heat (around 200°C/400°F). Lightly brush with vegetable oil. Cook the patties for about 4–5 minutes per side, until they develop a golden crust. Ensure the internal temperature reaches 74°C (165°F) for fully cooked chicken.
- Assemble the Burgers: Toast the burger buns if desired. Place a lettuce leaf on the bottom bun, followed by a hot chicken patty. Spoon a generous amount of mole sauce over the patty. Top with a slice of tomato and crumbled cotija cheese. Finish with the top bun.
Notes
- For those who prefer a thicker sauce, simmer an extra 2–3 minutes or until it reaches desired consistency.
- Add avocado or pickled jalapeños for a fresh, spicy twist.
- If you can’t find cotija cheese, feta or queso fresco will work well.
- Plate each burger open-faced to showcase the richly colored mole sauce. Garnish the plate with fresh cilantro leaves or a lime wedge to brighten the flavors.
- Serve with sweet potato fries or a simple side salad dressed with a citrus vinaigrette to balance the burger’s rich flavors.
- The mole sauce in this recipe pays homage to traditional Mexican mole poblano, which often includes an array of chilies, nuts, seeds, and chocolate. By infusing these flavors into a chicken burger, you can experience a fusion of both comfort food and classic Mexican heritage.
- Prep the mole sauce in advance and store it in the refrigerator for up to 3 days. Warm before serving.
- For an authentic texture, grind roasted chilies and spices into your own mole paste, though it is more time-consuming.